Feijoada (Fesh-wada)

It contains some fat and the beans are high in carbs but you CANNOT beat a Feijoada. Very good if you're on a bulk! This is the national dish of Brazil and if you can get hold of the key ingedient - Black Beans, or "Feijaos Preto" - you're set! If you live in London you'll find the beans easily, most Spanish/Potuguese shops sell them as do most Caribbean/Latin/African shops. Some branches of Tesco and Asda also sell them in London. I'm sure you can find them everywhere if you look and ask! . Now it sounds, and even looks kinda horrid, but let me assure you folks this is absolutely delicious and really good for a bulk. I normally cook a load and just freeze it for whenever.

You'll need:

Rice Black Beans (dry/uncooked) Pork (should be ribs, but chops will do if you can't get ribs) Spiced sausage/Salami

These are the basic ingedients, you can add others. I normally add peppers, garlic and sometimes a little beef (braising/stewing). I usually eat with "farofa" or ground cassava. If you don't like pork (which normally I don't) you can just use braising/stewing steak.

Method: (I use a pressure cooker as it is SO much faster, but you can do it with a normal stewing/casserole pan/dish it'll just take longer!)

Put a couple of cup fulls of the black beans in a BIG pan (casserole/stewing pan) and fry lightly for about 5 mins stirring and seasoning w/ salt & pepper throughout , then add a kettle full of boiled water and give a good stir. Put lid on pan and let the beans simmer in the boiling water.

Chop the pork ribs into smallish pieces and fry in a big pan for about 10 mins on a light heat until browned, seasoning and stirring throughout. Once browned, drain the meat to reduce fat/oil and throw in with beans in boiling water. Add more boiling water. Make sure there's plenty of water in the pan, turn the heat up high and place lid on pan leaving it to cook. Stir and check water level often.

After about 40 mins add chopped salami/spiced sausage and any other ingedients such as diced peppers and onions. Replace lid and leave to boil for about another 20-30 mins.

While this is happening cook some rice in a seperate pan/dish.

And you're done!

Serve the stew with rice. I gurantee this will fill even the biggest animals on these boards, while helping the slimmer guys bulk! It is FILLING and delicious!

post edited by Dylanpumped - 2005/07/21 13:35:44

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